This is why I only gave it 3 forks, I find that there is way too much sugar. Wanted to make this for Easter so I made a practice one this weekend. chubbybunny63 - what's the point of your review? This recipe was a big hit at the picnic. This was excellent! I made a half recipe of this cake and followed the recipe exactly. I'm not sure the coconut flakes on the outside added much and I'd probably leave them off the next time I make it. (I left the coconut out of the cake, but used it with the frosting.). Add eggs, 1 at a time, beating after each until well blended. I doubled the cinnamon and ginger and added 1tsp cloves. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. Add flour mixture alternately with milk, beating well after each addition. Total time 1 hr and 30 mins; Easy. The cake was super moist and the frosting was to die for! To make this a "Blue Ribbon Carrot Cake", add a large can of well drained crushed pineapple to the cake, use pecans in place of walnuts, and pour a hot caramel glaze over the cake when it comes out of the oven. Spice balance was just right. I would give this 3.5 forks. Preheat oven to 350°. Still short. In a separate mixing bowl, combine the shredded carrots and buttermilk and mix well. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Very moist! I woke up at 6:00 AM Easter Sunday and decided to make this as I had everything in my fridge and cupboards, except buttermilk, but I followed a quick alternative to add 1 T lemon juice to 1 C milk (plus my own homemade kefir). While the cake layers are cooling, prepare the cream cheese frosting. It was so fun and easy to make! Allow the cake layers to cool completely. Classic carrot-coconut cake is a Southern tradition. It turned out very well: nice flavor and texture, cake did not fall. Spread about a cup of frosting evenly over the top. Can be used for cupcakes ... 350 for 18 min. Cook and stir occasionally for about 6 minutes. Let cool 5 minutes. Sprinkle the top of the cake with additional coconut shreds and press some of them into the sides of the cake. It was moist, not overly sweet. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. I also used the coconut in the cake. Then refrigerate the leftover cake. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. Place cake pans on the center rack inside of the oven and then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. It will be absorbed very quickly. Allow cake to chill for a least 30 minutes, or overnight to allow the frosting to set. For a gluten-free version, substitute all-purpose gluten-free flour for the regular (or cake) flour and add a teaspoon of xantham gum. carrot/coconut cake. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. I would definitely bake it again. Overall it was a tasty cake and my family ate multiple helpings on Easter. Convert this carrot cake into a sheet cake using a 9" x 13" greased baking dish. FANTASTIC! This easy use of rhubarb is fun to make and features the flavors of late spring and early summer. Garnish center of cake with a small amount of shredded carrots if desired. For those who do not like coconut, neither of these was detectable taste-wise. Meanwhile, lightly coat cake pans with nonstick spray. Everyone loved it! I baked it in a 9x13 pyrex. mcaplandc: just find another receipt for another cake. For the Coconut Carrot Cake Preheat oven to 350°. I didn't want to use the cream cheese frosting, so I mixed up toasted coconut with sugar and sour cream. Only decorated with coconut around the top perimeter of cake. https://www.ambitiouskitchen.com/the-best-healthy-carrot-cake The cake had depth of flavor. Place cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on high speed until mixture is smooth, about a minute. Reduce speed to medium-low and gradually stream in oil. My grandsons loved it too. The crumb, texture and flavor is this cake is perfect. Spread about two cups of frosting over the top and sides and then chill the cake for 30 minutes to allow the frosting to set. Immediately pour over the hot cake - YOU DO NOT NEED TO POKE HOLES IN THE CAKE. Yes, I used 9" pans. The cream cheese frosting is a must, although I added an additional cup of powdered sugar. Press coconut flakes into frosting on sides of cake. When the butter has melted and all is combined well, add 1/2 c. buttermilk. Email to a friend. https://www.epicurious.com/recipes/food/views/classic-carrot-coconut-cake Be sure to rotate the cake pans, halfway through. Spread 1 Tbsp. Make cupcakes from this recipe and bake at 350° F. for 18 minutes. Will likely make the full version for Easter! Bake until a tester inserted into the center comes out clean, 30–35 minutes. 1 pot natural yoghurt 1 pot coconut or grated carrot 1 pot veg oil 3 eggs 3 pots self-raising flour 2 pots … this one has coconut in it. Really enjoyed this recipe. https://whereismyspoon.co/carrot-coconut-cake-with-lemon-frosting Combine the toasted coconut, salt, baking powder, baking soda, ginger, and cinnamon in a medium-size mixing bowl and stir well. May substitute coconut oil or olive oil for the vegetable oil. Wrap to prevent from drying out two 9-inch cake pans from the oven and place on a wire rack remove... 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